Yogurt flavor composition

Abstract

Flavor composition suitable for imparting a yogurt flavor to a food product and obtained by fermentation, characterised by a flavor so concentrated that the composition should be diluted at least 2 times, preferably at least 10 times, more preferably at least 50 times to equal the flavor of regular yogurt, which can be obtained by a process, characterised by the following stepsa. fermenting a cheese whey containing medium with a bacterium belonging to the genus Propionibacterium,b. pasteurising the fermentation broth,c. fermenting the pasteurised broth with a yeast preferably one which is unable to ferment lactose,d. pasteurising the fermentation broth,e. optionally adding diacetyl.

Description

The present invention is related to the preparation of a fermentation mixture which is suited for imparting a yogurt flavour to a foodstuff, to foodstuffs flavoured with that mixture and to a process for preparing the flavour mixture.STATE OF THE ARTYogurt is considered an attractive food ingredient on account of its naturalness and its agreeable taste. A foodstuff can be imparted a yogurt flavour by incorporating less or more yogurt into the foodstuff. However, by processing of the foodstuff and by progress of time during storage the yogurt flavour gradually vanishes. Adding extra yogurt for enhancing the yogurt flavour often is not a solution because it changes the consistency of the food and is for many purposes relatively expensive.Concentrated yogurt flavour is on the market, but this is a product with synthetic acetaldehyde as the major active principle. Presently many consumers prefer foodstuffs which are prepared with natural ingredients.STATEMENT OF INVENTIONA fermentation ...